Prepare as in preceding recipe, omitting the cream mixture and such portion of the chocolate as is desired.
4 teaspoonfuls of cocoa. 4 teaspoonfuls of sugar. 1 cup of boiling water, 1 cup of hot milk. Whipped cream, if desired.
_Method._--Mix the cocoa and sugar, pour over the boiling water, and when boiling again add the hot milk; beat the whipped cream into the hot cocoa, or serve a spoonful upon the top of each cup.
Scald a two-inch piece of paper-bark cinnamon with the milk to be used in making the cocoa.
Stem and wash half a pound of sultana raisins; let them stand, covered with one quart of boiling water, upon the back of the range an hour or more; filter the water through folds of cheese-cloth and use in making cocoa or chocolate.
1 egg. 4 tablespoonfuls of sugar. Juice of 2 lemons. 2 cups of water.
_Method._--Beat the egg until white and yolk are well mixed; then beat in the sugar, the lemon juice and the water.
1 pineapple. 4 cups of sugar. 3 cups of boiling water. 1 cup of tea, freshly made. 5 lemons. 6 oranges. 1 pint of strawberry or grape juice. 1/2 a pint of maraschino cherries. 1 bottle of Apollinaris water. 6 quarts of water.
_Method._--Grate the pineapple, add the boiling water and the sugar, and boil fifteen minutes; add the tea and strain into the punch-bowl. When cold add the fruit juice, the cherries and the cold water. A short time before serving, add a piece of ice, and, on serving, the Apollinaris water. Strawberries, mint leaves, or slices of banana may be used in the place of the cherries.
2 pounds of rhubarb. 1 pint of water. 1 bay leaf. 1 cup of sugar. 1 cup of orange juice. 1/4 a cup of lemon juice. 1/4 a cup of ginger syrup.
_Method._--Cut the rhubarb into pieces without peeling; add the bay leaf and water, and let simmer until the rhubarb is tender; strain through a cheese-cloth. Boil the juice with the sugar five minutes. When cold add the orange and lemon juice, with one-fourth a cup of syrup from a jar of preserved ginger, and a piece of ice. Add water as needed.
2-1/4 pounds of granulated sugar. 1-3/4 ounces of tartaric acid. 1 pint of water. Whites of 3 eggs. 1/2 an ounce of ginger extract. 1/4 a teaspoonful of bicarbonate of soda for each glass.